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The Food Medic’s Roasted Cauliflower, Chickpeas and Kale Salad

From rice to steaks, cauliflower seems to be the hottest vegetable on the block. It’s incredibly versatile and works as a great low-calorie substitute for starchy carbohydrates, such as rice and potato. I love roasting it in turmeric because of the incredible flavour, and colour, it gives the dish. Turmeric actually contains anti-inflammatory properties and has a long history of use in Ayurveda medicine – one extra reason to sprinkle it on your veggies!

Serves 2 as mains or 4 as sides

Ingredients:

For the Kale Salad:
1 tbsp extra-virgin olive oil
2 tbsp tahini, plus extra to drizzle
Juice ½ lemon
1 garlic clove, minced or grated
1 tbsp water
¼ tsp salt
200g kale, shredded
½ red onion, finely sliced
2 tbsp mixed seeds
For the Roasted Cauliflower:
1 head cauliflower, cut into florets
½ tsp salt
2 tsp turmeric
1 tbsp extra-virgin olive oil
For the Curried Chickpeas:
½ tsp smoked paprika
½ tsp mild chilli powder
¼ tsp cumin
¼ tsp turmeric
¼ tsp salt
400g tin chickpeas, rinsed and
drained
1 tbsp extra-virgin olive oil

Method:

To make the dressing for the kale salad, whisk together the olive oil, tahini, lemon juice, garlic, water and salt. Pour over the kale and massage for 2–3 minutes – massaging the kale softens the leaves and deepens the flavour of the salad. Cover with clingfilm and set aside. This step can be done several hours ahead of time.

Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with tinfoil. Toss the cauliflower with the salt, turmeric and olive oil, and place on the baking tray. Bake for 30 minutes.

In a small bowl, combine the seasoning for the curried chickpeas. Add the spices to the chickpeas and gently toss. Heat the olive oil in a large pan and cook the chickpeas for 10 minutes.

Add the onion, seeds, roasted cauliflower and chickpeas to the kale salad and gently toss.

Recipe extracted from The Food Medic by Hazel Wallace, published by Yellow Kite, £20
Photo credit: Susan Bell